Best Colombian Chicken Stew Pressure Cooker Recipes

SUDADO DE POLLO (COLOMBIAN-STYLE CHICKEN STEW)

Sudado de Pollo (Colombian-Style Chicken Stew) image

The sauce is what really makes this Sudado de Pollo dish and when you mix it whit white rice it is delicious. I love it because it is truly traditional Colombian cuisine that Colombians eat every day and reminds me of my childhood every time I smell it. Enjoy my Sudado de Pollo recipe.

Provided by Erica Dinho

Time 1h15m

Number Of Ingredients 14

Ingredients

8 chicken drumsticks or thighs (without the skin)
1 tablespoon vegetable oil
½ cup chopped onion
¼ cup chopped red bell pepper
2 minced garlic cloves
2 cups chopped tomato
1 chicken bouillon
1 tablespoon sazon goya with azafran
¼ teaspoon cumin powder
¼ cup chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon pepper
8 small yellow potatoes (peeled and cut in half)
3 cups water

Steps:

In a large pot, heat the vegetable oil over medium heat. Add the onion and red pepper and sauté until onions are translucent, about 3 minutes. Then add the tomatoes, garlic, salt and ground pepper and sauté for 5 more minutes.
Add the chicken, water, chicken bouillon, sazon Goya and cumin powder. Cover and cook for 25 minutes, stirring occasionally.
Add the potatoes and cilantro and cook for an additional 30 minutes or until the potatoes are tender.
Serve over white rice.

Nutrition Facts : Calories 569 kcal, Carbohydrate 68 g, Protein 35 g, Fat 18 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 139 mg, Sodium 507 mg, Fiber 9 g, Sugar 7 g, UnsaturatedFat 11 g, ServingSize 1 serving

PRESSURE-COOKER SPRING-THYME CHICKEN STEW

Pressure-Cooker Spring-Thyme Chicken Stew image

During a long winter (and spring), we were in need of something warm, comforting and bright. This stew always reminds me of the days Mom would make her chicken soup for me. -Amy Chase, Vanderhoof, British Columbia

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 pound small red potatoes, halved
1 large onion, finely chopped
3/4 cup shredded carrots
6 garlic cloves, minced
2 teaspoons grated lemon zest
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
2 cups reduced-sodium chicken broth, divided
2 bay leaves
3 tablespoons all-purpose flour
2 tablespoons minced fresh parsley

Steps:

Place potatoes, onion and carrots in a 6-qt. electric pressure cooker. Top with garlic, lemon zest, thyme, salt and pepper. Place chicken over top. Add 1-3/4 cups broth and bay leaves., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 170°. , Remove chicken; keep warm. Discard bay leaves. In a small bowl, mix flour and remaining 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. Return chicken to pressure cooker; heat through. Sprinkle servings with parsley.

Nutrition Facts : Calories 389 calories, Fat 13g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 699mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges

COLOMBIAN CHICKEN STEW (PRESSURE COOKER)

Colombian Chicken Stew (Pressure Cooker) image

Quick Regional cuisine from Central and South America using only 5 ingredients and a pressure cooker

Provided by steveh6883

Categories Poultry

Time 30m

Yield 4 4, 4 serving(s)

Number Of Ingredients 6

Ingredients

4 large potatoes, peeled and cut into 1 to 2 inch pieces
4 large chicken fillets, cut into 1 to 2 inch pieces
1 large onion, sliced into 1/4-inch slices (about 1 1/2 cups)
4 medium beefsteak tomatoes, cut into 1- to 2-inch pieces (about 3 cups) or 4 medium a tin chopped tomatoes
2 bay leaves
as req Salt and fresh ground black pepper

Steps:

Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker.
Toss with hands or stir to combine.
Seal lid and once at pressure cook for 25 minutes.
Release pressure, remove lid, season to taste, and serve.

Nutrition Facts : Calories 299.2, Fat 0.4, SaturatedFat 0.1, Sodium 23.6, Carbohydrate 68, Fiber 8.8, Sugar 4.5, Protein 7.9

COLOMBIAN CHICKEN STEW: SANCOCHO

Colombian Chicken Stew: Sancocho image

Quote: "It shouts out loud: I really care for you!" I lived in Colombia, South America, and Sancocho is the ultimate in comfort food there! And like in Italian homes, each family has their own version of lasagna; this is my personalized version of the soup. It is believed that it is so powerful that it can bring the dead back to life. That is why it is served after every party and makes the perfect Sunday meal!

Provided by Food Network

Categories main-dish

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

7 cloves garlic
3 medium carrots, chopped
1 red bell pepper, cored, seeded, and chopped
1 green bell pepper, cored, seeded, and chopped
1 small Spanish onion, chopped
1 habanero chile, chopped
2 cups chopped fresh cilantro leaves
1 gallon water
3 low-sodium chicken bouillon cubes
1 tablespoon ground cumin
Salt and pepper
One 3-to 4-pound chicken, cut into 8 pieces
1 small yucca, peeled and cut into 2-inch pieces
1 green plantain, peeled and cut into 2-inch pieces
5 all-purpose potatoes, halved
2 ripe plantains, peeled and cut into 3-inch pieces
4 ears corn, cut in 3 pieces

Steps:

In a blender, puree the garlic, carrots, peppers, onion, chile, and 1 cup cilantro.
In a large pot, combine the puree with the water, bouillon cubes, and cumin, and season with salt and pepper. Bring to a boil, lower the heat, and simmer for 30 minutes.
Add the chicken and simmer for another 20 minutes.
Add the yucca and green plantain and simmer for 10 minutes more. Add the potatoes, ripe plantain, and corn and simmer for another 15 minutes.
In a blender, combine the remaining 1 cup cilantro and a little of the stew broth and puree. Stir the puree into the soup, season with salt and pepper, and serve.

PRESSURE COOKER CREAMY PESTO CHICKEN STEW

Pressure Cooker Creamy Pesto Chicken Stew image

I am a fan of thick stews and soups, so this dish is perfect! It's similar to a creamy broccoli soup. I replaced white rice with riced cauliflower for my low-carb-loving family. -Kim Banick, Turner, Oregon

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 jar (15 ounces) Alfredo sauce with mushrooms
1/2 cup prepared pesto
1 tablespoon canola oil
1-1/2 pounds boneless skinless chicken breasts, cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped onion
8 ounces whole cremini mushrooms, quartered
1 package (10 ounces) frozen broccoli spears
1 package (10 ounces) frozen riced cauliflower
Optional: Shredded Parmesan and fresh basil leaves

Steps:

Combine Alfredo sauce and pesto in medium-sized bowl. Set aside., Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, add chicken; season with salt and pepper. Cook and stir until lightly browned, 3-4 minutes. Add onion; cook and stir until tender, 2-3 minutes. Press cancel., Layer mushrooms, broccoli, cauliflower and reserved sauce in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure., Stir to combine. If desired, top with Parmesan and basil leaves.

Nutrition Facts : Calories 530 calories, Fat 31g fat (9g saturated fat), Cholesterol 138mg cholesterol, Sodium 1527mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 5g fiber), Protein 44g protein.